Slow Cooker - The Recipe Collection

Curry_Queen wrote:

I think they've now added it as an option so if you click on your name to bring up your profile you can click on something to see the posts you were thanked for

And just to make you feel even better I'll thank you again for the great suggestion above, because yes, I am one of those that likes things in "order" (when I get round to doing it that is) so that's a great tip

It gives a list of all the posts I've made but there's no "thanked" tag or icon so I'd have to go back and read every actual post - and I talk too much!!

Heh! It's turning into a real thanks feast in here

Curry_Queen wrote:

Click on your name ....> view profile .....> find all thanked posts by squeaky .....> voila!!!

I was looking for "thanked" posts in the list given by "find other posts by". Silly me.

Thanks. There were a couple of thanks in there that I thought were for run of the mill stuff - but then, one man's run of the mill stuff is another man's pearl of wisdom, I guess.

When you've known something for ages and it seems so obvious to you - it's worth remembering that not everybody was lucky enough to come across it before.

There's seventy three pages of recipes now so I hope I'm not repeating but:-

Liver in a slow cooker is incredibly good. Pick any liver casserole you like, ignore the previous cooking instructions (except one *) and put it in your slow cooker. It's almost impossible to over cook it and make it tough.

"the one instruction is - coating the liver with flour. I know you're supposed to coat each piece individually but it's a messy job so I cheat.

I put the liver in a basin and sprinkle some flour over it, give it a good stir and keep going until I've used the amount specified in the recipe. Tip the liver into the pot...

You'll be left with some gunk in your bowl. Put 1/2 pint of COLD water in there and stir it in. Now's a good time to add your stock cubes and herbs before pouring into the pot.

4-500g Liver
1 onion
some mushrooms
1 tin red kidney beans (rinsed)
1 tin marrowfat peas (including juice)
100g sweetcorn (I use fozen)
25-50g split lentils and or pearl barley
2 lamb or chicken oxo or stock cubes
mixed herbs
salt and pepper
Tiny pinch each of garlic powder, ginger, chilli.

Coat the liver as mentioned above, put everything in the pot and stir it all well.

* [And then add just enough water to cover all the ingredients]

Cook on low for 6 - 8 hours. Don't worry about being longer, it's unlikely to hurt.

tr3mor wrote:

rubbish, sponges in the slow cooker are really nice. we made a chocolate and beetroot sponge which was REALLY good.

Eeeuw beetroot!

Now if you were talking chocolate and CHOCOLATE I'd be right there.

Slow cooker! What did you think I meant?

Mine's 3.5 ltrs (which seems reasonable for just one person) - it's just that having, say, two meals spread over a couple or three days only leaves one good helping left over for the freezer.